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Honey, saffron & vanilla dumplings with yoghurt dip
Honey, saffron & vanilla dumplings with yoghurt dip


  • 8g sachet dried yeast
  • 1 tsp vanilla essence
  • Pinch saffron threads
  • 1 cup warm water
  • 160g plain flour
  • 250ml Greek-style yoghurt
  • 1 Tbsp caster sugar
  • Vegetable oil, for deep frying
  • 4 Tbsp lightly toasted almonds, sliced
  • 1 Tbsp icing sugar
  • 200ml liquid honey

Honey, saffron & vanilla dumplings with yoghurt dip

Luca Villari
  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes

Combine yeast, vanilla essence and saffron in a large bowl. Add warm water, stir in the flour, then whisk until smooth. Cover and set aside in a warm place for 1 hour for the batter to rise.

To make the yoghurt dip, mix together yoghurt and caster sugar and set aside in the fridge.

If using a deep-fryer, heat oil to 180°C; alternatively, heat a pot of oil until hot enough to turn a cube of bread golden in 10 seconds. Working in batches, drop tablespoonfuls of batter into the oil and cook for 1 minute or so on each side or until dumplings are firm. Drain on paper towels and repeat with remaining batter.

To serve, arrange dumplings on a platter, scatter with toasted almonds, sprinkle with icing sugar and drizzle with honey. Serve with yoghurt dip.

Article from the May, 2012 issue of Taste magazine.

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